Method for manufacturing meat substitute for crustacean meat

Abstract

The present invention relates to a method for manufacturing a meat substitute for crustacean meat. A method for manufacturing a meat substitute for crustacean meat, according to one embodiment of the present invention, comprises (S 100 ) a step for dissolving starch in water to prepare a starch gel, and (S 200 ) a step for adding the starch gel into an external nozzle of a 3D printer, which has a double nozzle in which an internal nozzle is inserted and arranged inside the external nozzle, adding a fish meat composition into the internal nozzle, then discharging the starch gel and fish meat composition at the same time and 3D-printing into a predetermined form.

1 . A method for producing a meat substitute for crustacean soft tissue, comprising (a) dissolving starch in water to form a starch gel and (b) feeding the starch gel into an outer nozzle of a dual-nozzle 3D printer in which an inner nozzle is insertedly arranged inside the outer nozzle, feeding a fish meat composition into the inner nozzle, and subjecting the starch gel and the fish meat composition to 3D printing into a predetermined shape while simultaneously ejecting the starch gel and the fish meat composition. 
     
     
         2 . The method according to  claim 1 , wherein the concentration of the starch in the starch gel is 10 to 14%. 
     
     
         3 . The method according to  claim 1 , wherein the starch is potato starch. 
     
     
         4 . The method according to  claim 1 , wherein the fish meat composition comprises pollock surimi. 
     
     
         5 . The method according to  claim 1 , wherein the outer nozzle has a diameter of 1.4 to 1.6 nm and the inner nozzle has a diameter of 0.8 to 1.2 nm. 
     
     
         6 . The method according to  claim 1 , wherein, in step (b), the starch gel is ejected at a speed of 0.005 to 0.015 ml/min. 
     
     
         7 . The method according to  claim 1 , wherein, in step (a), the starch dissolved in the water is gelatinized by stirring at 60 to 80° C. 
     
     
         8 . The method according to  claim 1 , wherein, in step (b), the 3D printed material ejected through the dual nozzle comprises a core composed of the fish meat composition in the form of a yarn and a shell composed of the starch gel coated on the surface of the core. 
     
     
         9 . The method according to  claim 8 , wherein, in step (b), the 3D printed material has at least one pattern selected from the group consisting of linear, grid, and circular patterns.